Sunday, January 12, 2014

Since going to Korea a couple years ago I have really fallen in love with this dish. It reminds me of fried rice without anything being fried and it just tastes so much better! This is definitely a keeper. You can absolutely omit and add things as you like but I would definitely keep the gochujang as it gives alot of flavor. Enjoy!

Roasted Tofu

1 tbsp hoisin sauce

1 tbsp tamari

1 garlic clove crushed

1 10 ounce package extra firm tofu

Mix all ingredients and marinate for 30 minutes. Heat oven to 350 degrees. Cook for 20-25 until firm, flipping once.

Thursday, October 17, 2013

Having a dinner party? This is the perfect recipe to cook. It involves some prep time but then goes in the oven and your done. The recipe serves 4 but you can definitely double if needed. I really liked using farro instead of short grain white rice. The paella ends up having a bit of bite and is much healthier. I had rave reviews on this one!

Vegetable Paella di Farro

2 tbsp coconut oil

1 large onion, chopped

3 garlic cloves, diced

6 large peppers, mixed variety, sliced

1 tsp sweet paprika

1 tsp turmeric powder

1 tsp coriander powder

1/4 tsp chili powder

1-2 tsp salt

2 small zucchini, sliced

1 1/2 cups farro

4 cups vegetable stock

1 cup kalamata olives, pitted

1 cup artichokes, canned or from a jar, quartered

2 tbsp parsley, chopped

1 tbsp cilantro, chopped

Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a oven safe very large pan heat coconut oil. Add onion and saute until soft. Add garlic and cook for 1 minute.

2. Mix in peppers and all spices and cook until soft. Mix in zucchini and farro then add the vegetable stock and bring to a boil.

3. Place in oven and cook for 1 hour and 20 minutes, do not mix. Try farro, it should be soft but have a little bite.

4. Take out of oven and mix well cover and let cool for 10 minutes. Add olives, artichokes, parsley and cilantro and mix. Serve immediately.

3. Mix wet and dry ingredients together. Add more milk as needed to get a nice constancy. If you run the whisk through the batter and the lines only stay for 2 to 3 seconds your batter is the perfect constancy.

4. Cook with coconut oil on a griddle pan. Load with jam yogurt.

Jam yogurt

1 cup good quality yogurt, not the non-fat type
4 tbsp jam, we used cherry jam

1. Heat oil in a heavy soup pot. Add leeks and cook for 5-8 minutes. Add turnips turnips, potato, and jalapeno. Cook for 5 minutes. Add broccoli and cauliflower and cook for a couple of more minutes.

2. Add water and bring to a boil. Then simmer for 20 minutes.

3. Using a ladle scoop out hot water and mix in miso paste until well combined. Add miso mixture to soup with tamari and rice vinegar. Taste and add more miso paste if needed. Let cool slightly and enjoy!